Ginger, Lime and Chili Pickles

For our very first post it seems only right to share with you, the recipe that started this blog in motion. The photograph alone solicited so many recipe requests Quidee knew she had to share it.

These traditional Indian pickles are packed with anti-inflammatory and detoxifying ingredients. The beautiful mix of Achari Masala, turmeric, salt and lime juice make these pickles truly ‘moreish’; Trust me, I’ve been eating them one forkful at a time every time I open my refrigerator. And the heat, well, it will scare the evil out of you.

If you are a little more timid, you can reduce the number of chilies you add, even remove the seeds if you prefer. By bringing the mustard oil to its smoking point, you will mellow its sometimes pungent or bitter taste. You won’t be peeling the limes, so you may prefer to use organic. You can substitute lemons for limes if you like. These pickles are ready to eat almost immediately, although the flavor will continue to develop over time. They will last about 7-10 in the refrigerator.


Ginger, Lime & Chili Pickles



3 tbsp. Mustard Oil
1 ½ tsp. Salt
1 tsp Turmeric
1 ½ tbsp. Achari Masala
5 Limes or Lemons
2 Large Ginger Root (About the length of your hand)
6 – 18 Green Chilies


  • Peel and chop the ginger into thin strips about 1 inch in length.IMG_2225
  • Chop 4 limes into 12 or more wedges and set aside.
  • Cut the 5th lime in half and juice.
  • Remove stems from chilies and slice lengthwise.
  • In a small wok, or medium saucepan, heat the mustard oil until it begins to smoke and becomes visibly lighter in colour.
  • Remove wok from the heat and add Achari Masala.
  • Wait 1 to 2 minutes for the oil to cool slightly before adding turmeric, salt. Stir.
  • Add ginger, limes and chilies to the wok and stir.
  • Pour in the reserved lime juice and stir.
  • Allow to cool before transferring to a jar or other container.IMG_2129
  • Refrigerate.

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